Sentences with phrase «up sides of meat»

Carefully place lamb in pot and pour in water to come halfway up sides of meat.

The sauce will reach about halfway or so up sides of the meat.

If the liquid reduces to less than three - quarters of the way up the sides of the meat, stir in a little water.

Not exact matches

It just sums up for me the worst down - side of the meat - market culture.

Its versatility is another big point in its favor: it can be used as a side dish, accompanying meat or fish; as part of an appetizer line - up; a topping for a bruschetta or snuggled in a sandwich!

The other day I read that the day of the family dinner plate being made up of a main protein (meat, chicken, fish), a side of carbohydrates (rice, pasta, potatoes), and then a side of veggies (carrots, broccoli, whatever is languishing in the fridge), is quickly losing ground as the best idea of what dinner should look like.

I've made this recipe several times without the meat as a side dish but with a little protein added, it becomes a great one - dish meal and a good way to use up some of your leftovers.

If you leave this silver skin on, when it's cooked it will tighten up that section of the medallion and synch up the meat on that side, making it tough and not cook very evenly.

Arrange the ribs, meat side up, on the rack and smear with some of the garlic paste.

After about 1 hour of cooking, when the juices start to bead up on the meat, lightly brush the ribs on both sides with the Honey - Chipotle BBQ Sauce and rotate the slabs for even cooking.

On impulse, I added a handful of sugar snap peas — growing in abundance near the grill — as a crunchy side dish for a quickie lunch break from yard work (and a worthy repeat of the previous nights» dinner for four — even meat - eaters give thumbs - up to grilled portabella mushrooms).

Growing up in a family of meat eaters that love to have cookouts, I used to love coming up with sides that I got to eat and that my whole family could enjoy.

Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3 - 5 minutes for breast meat; 12 minutes for bone in leg / thigh meat).

Today, steakhouses in Temecula serve up fine cuts of the highest - quality meats paired with unique sides made from locally - sourced ingredients.

2 Research Methodology 2.1 Research Data 2.1.1 Secondary Data 2.1.1.1 Key Data Taken From Secondary Sources 2.1.2 Primary Data 2.1.2.1 Key Data From Primary Sources 2.1.2.2 Key Industry Insights 2.1.2.3 Breakdown of Primary Interviews 2.2 Factor Analysis 2.2.1 Introduction 2.2.2 Demand Side Analysis 2.2.2.1 Rising Population and Rising Diversified Food Demand 2.2.2.2 Increasing Consumer Preference for Convenience Foods & Ready - To - Eat Meals 2.2.2.3 Demand for Convenience Foods in Developing Economies 2.2.2.4 Rising Demand for Meat Substitutes 2.2.3 Supply Side Analysis 2.2.3.1 Growing Fruits & Vegetables Processing Industry 2.3 Market Size Estimation 2.3.1 Bottom - Up Approach 2.3.2 Top - Down Approach 2.4 Market Breakdown & Data Triangulation 2.5 Research Assumptions 2.5.1 Assumptions

Here I usually compromise, starting with the fat side up for the first half of the cooking time, then fat down for the last so the fat protects the bottom of the meat from being overcooked.

When top Chicago chefs visited a Northwest Side lunchroom this fall and found bags of Tostitos with ground meat as the main course, their first instinct was to roll up their sleeves and start cooking.

Turn the chicken over (now skin side up again), add another quarter of cilantro, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone), for another 15 - 20 minutes.

broccoli, 1 oz cream cheese and full fat ranch dressing... I am coming up with 28 g protein... 8 g carbs... and whatever the 2 Tbsp of ranch would be... My question is that on the carb side of things it gives the net carbs and the protein for a certain vegetable... Do I count the protein of the vegetable and add it to my meat protein??

Maybe for diabetics a boot camp approach of a short but very intense initial period of pure WFPB / no added oil to get get their insulin sensitivity and insulin production back up with a gradual shift to the above idea of meat on the side so that they don't think that they will never be able to eat their favorite foods ever again.

Then encourage them when they serve themselves to structure their plate the same way with large amounts of the starchy and non-starchy vegetables in the center with a small side of meat so they fill up on the good stuff rather than eating meat until they are full.

It serves up the meat of the single player experience with a reasonably long campaign (about 6 hours) complete with plenty of dialogue on the side.

When its controls don't trip it up, Blood of the Werewolf offers some of the most satisfying platforming this side of Super Meat Boy.

The plate has a pop - up of the portion that would normally be set aside for meat, so that only the vegetarian side dishes have space.